KitchenAid CHEF'S CHOPPER KFC3100 Instructions And Recipes Manual page 15

HOMEMADE MAYONNAISE
1 pasteurized egg
⁄ teaspoon salt
1
2
1 ⁄ teaspoon sugar
2
1 ⁄ teaspoon dry
2
mustard
8 drops hot pepper
sauce
2 tablespoons lemon
juice
1 cup vegetable oil
2 ripe mangoes,
peeled, pitted, and
cut into 1-inch
pieces
3 tablespoons freshly
squeezed orange
juice
3 tablespoons
powdered sugar
Place egg, salt, sugar, mustard, pepper sauce, and
1 tablespoon lemon juice in chopper. Process
5 seconds to blend. Through small opening in lid
and with chopper running, slowly pour in half of
oil. Continuing to process, add remaining lemon
juice and remaining oil until mayonnaise is thick
and smooth; process until all oil is incorporated.
Yield: About 1 1 ⁄
2
serving).
Per serving: About 85 cal, 0 g pro, 0 g carb, 9 g fat,
9 mg chol, 54 mg sod.
VARIATION
Chipolte Mayonnaise
Prepare as directed above. Add 1 tablespoon
chipolte chile in adobo sauce and
adobo sauce to mayonnaise; process to blend.
Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat,
9 mg chol, 51 mg sod.
Lemon Dill Mayonnaise
Begin by placing 2 tablespoons lightly packed fresh
dill in chopper; process 4 to 5 seconds to chop.
Add egg, 1 ⁄ teaspoon grated lemon peel, salt, sugar,
2
mustard, pepper sauce, and 1 tablespoon lemon
juice. Continue as directed above.
Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat,
9 mg chol, 51 mg sod.
MANGO SAUCE
Place all ingredients in chopper. Pulse 2 to 3 times
for 10 seconds each until blended. Serve over ice
cream, fruit, or pound cake.
Yield: 1 1 ⁄ cups. 6 servings (
2
Per serving: About 63 cal, 0 g pro, 16 g carb,
0 g fat, 0 mg chol, 1 mg sod.
15
cups. 24 servings (1 tablespoon per
1 ⁄ cup per serving).
4
1 ⁄ teaspoon
4